I NEED SOME PEOPLE TO SAY (YUMMY ) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST . THANKS

Smoked Bbq Chicken – Don’t Lose This

Ingredients:

4 bone-in, skin-on chicken quarters (thighs and drumsticks) or whole chicken cut into pieces

2 cups wood chips (hickory, apple, or cherry)

Your favorite BBQ rub (store-bought or homemade)

Your favorite BBQ sauce (store-bought or homemade)

Brine (optional, but recommended):

1/2 cup kosher salt

1/2 cup brown sugar

1 gallon cold water

Brine the chicken (optional):

a. In a large container, dissolve the salt and brown sugar in the cold water.

b. Submerge the chicken pieces in the brine, cover, and refrigerate for at least 2 hours, or up to 8 hours.

c. Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.

Apply the BBQ rub:

a. Coat the chicken pieces generously with your favorite BBQ rub, making sure to get under the skin as well.

b. Cover and refrigerate the chicken for at least 1 hour, or up to overnight for more flavor penetration.

Prepare the smoker:

a. Soak the wood chips in water for at least 30 minutes.

b. Preheat your smoker to 225°F (107°C) according to the manufacturer’s

instructions.

Read more on next page

I NEED SOME PEOPLE TO SAY (YUMMY ) SO I CAN ADD THEIR NAMES TO THE ACTIVE MEMBER LIST . THANKS

Smoked Bbq Chicken – Don’t Lose This

Ingredients:

4 bone-in, skin-on chicken quarters (thighs and drumsticks) or whole chicken cut into pieces

2 cups wood chips (hickory, apple, or cherry)

Your favorite BBQ rub (store-bought or homemade)

Your favorite BBQ sauce (store-bought or homemade)

Brine (optional, but recommended):

1/2 cup kosher salt

1/2 cup brown sugar

1 gallon cold water

Brine the chicken (optional):

a. In a large container, dissolve the salt and brown sugar in the cold water.

b. Submerge the chicken pieces in the brine, cover, and refrigerate for at least 2 hours, or up to 8 hours.

c. Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.

Apply the BBQ rub:

a. Coat the chicken pieces generously with your favorite BBQ rub, making sure to get under the skin as well.

b. Cover and refrigerate the chicken for at least 1 hour, or up to overnight for more flavor penetration.

Prepare the smoker:

a. Soak the wood chips in water for at least 30 minutes.

b. Preheat your smoker to 225°F (107°C) according to the manufacturer’s

instructions.

Read more on next page